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Diced chicken salad with celery, scallions and dill in romaine cups on a blue oval dish.

Classic Chicken Salad Lettuce Cups

Chicken salad lettuce cups make a practical packed lunch from cooked chicken, crisp celery and a creamy lemon-dill dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 equal portions
Calories 314 kcal

Ingredients
  

  • 3 cups cooked skinless chicken breast already cooked, chilled and diced; about 1 pound
  • 1/4 cup mayonnaise
  • 1/4 cup plain nonfat Greek yogurt
  • 2 stalks celery finely diced
  • 2 scallions thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill chopped
  • 1/4 tsp black pepper
  • 8 large leaves romaine lettuce washed and dried

Instructions
 

  • Start with the stated amount of chicken that is already fully cooked and chilled. Dice into small bite-size pieces. This is a 20-minute assembly recipe; cooking raw chicken is not part of the listed time.
  • Whisk mayonnaise, yogurt, mustard, lemon juice, dill and pepper in a mixing bowl until smooth.
  • Fold in chicken, celery and scallions. Mix gently until coated without shredding the chicken into a paste.
  • Divide the entire salad among eight lettuce leaves, serving two filled leaves per person. For packed lunches, keep the filling cold and carry lettuce separately until eating.

Notes

Two lettuce cups with one quarter of the chicken salad. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.